Makes 4 Lemon Rosemary Poached Chicken Breasts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup white wine
- 2 cups chicken broth
- 2 sprigs rosemary
- 1/2 onion, sliced
- salt to taste
- pinch of fresh ground black pepper
- pinch of cayenne
- 1 lemon, juiced
- 4 boneless, skinless chicken breasts
- 1 tbsp cold butter
- lemon wedges to garnish
- 2 cups cooked mashed potatoes (optional)
Preparation:
Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a 10-inch skillet (pan should be just large enough to fit the 4 chicken breasts). Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F. Do not overcook the chicken breasts or they can get dry.When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat. Taste for salt, and adjust.
Place a scoop of hot mashed potato into 4 shallow bowls. Slice the breasts into 5 or 6 pieces each, and arrange over the potato. Spoon over the hot reduced poaching liquid (discard onions, or serve if desired), dividing it between the 4 portions. Serve hot with extra lemon if desired.
